Variation of the Phytochemical Constituents and Antioxidant Activities of Zingiber officinale var. rubrum Theilade Associated with Different Drying Methods and Polyphenol Oxidase Activity
Abstract
:1. Introduction
2. Results and Discussion
2.1. Moisture Content
2.2. Total Flavonoid and Phenolic Content
2.3. Content of 6- and 8-gingerol and shogaol
2.4. Individual Flavonoids and Phenolics
2.5. Antioxidant Activity
2.6. Polyphenol Oxidase Activity
2.7. Correlation between Antioxidant Activities and Phytochemical Content
3. Materials and Methods
3.1. Plant Sampling
3.2. Drying of Fresh Ginger
3.3. Extraction
3.4. Total Phenolic Content
3.5. Total Flavonoid Content
3.6. Identification and Separation of Flavonoids and Phenolic Acids
3.7. UHPLC Analysis of 6- and 8-gingerols and shogaols
3.8. Evaluation of Antioxidant Activity
3.8.1. 1,1-Diphenyl-2-picrylhydrazyl (DPPH) Assay
3.8.2. Ferric Reducing Antioxidant Potential (FRAP) Assay
3.9. Enzyme Extraction
Polyphenol Oxidase Activity (PPO)
4. Conclusions
Acknowledgments
Author Contributions
Conflicts of Interest
Abbreviations
DPPH | 1,1-diphenyl-2-picrylhydrazyl |
FRAP | ferric reducing antioxidant potential |
PPO | polyphenol oxidase |
TFC | total flavonoid content |
TPC | total phenolic content |
UHPLC | ultra-high performance liquid chromatography |
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Drying Method | TPC | TFC | 6-gingerol | 8-gingerol | 6-shogaol | 8-shogaol |
---|---|---|---|---|---|---|
(mg GAE/g DM) | (mg QE/g DM) | (mg/g DM) | (mg/g DM) | (mg/g DM) | (mg/g DM) | |
Shade drying | 10.77 ± 2.37 c | 4.93 ± 0.64 c | 3.79 ± 0.52 c | 2.84 ± 0.31 b | 4.21 ± 0.36 c | 3.80 ± 0.27 c |
Vacuum oven drying | 18.44 ± 3.44 a | 8.27 ± 0.81 a | 4.61 ± 0.41 b | 3.42 ± 0.28 a | 7.49 ± 0.62 a | 5.73 ± 0.41 a |
Freeze drying | 13.49 ± 2.07 b | 6.44 ± 0.56 b | 5.82 ± 0.48 a | 3.58 ± 0.41 a | 4.66 ± 0.36 b | 4.19 ± 0.30 b |
Fresh | 7.58 ± 0.84 d | 3.65 ± 0.47 d | 3.14 ± 0.32 d | 2.50 ± 0.17 b | 2.20 ± 0.21 d | 2.12 ± 0.14 d |
Drying Method | Epicatechin | Catechin | Kaempferol | Quercetin | Rutin | Gallic Acid | Ferulic Acid | Cinnamic Acid | Tannic Acid | Syringic Acid |
---|---|---|---|---|---|---|---|---|---|---|
Shade drying | 0.323 ± 0.027 c | 0.643 ± 0.062 c | 0.931 ± 0.077 c | 0.993 ± 0.079 c | 0.471 ± 0.037 c | 0.386 ± 0.024 b | 0.252 ± 0.012 c | 0.174 ± 0.012 c | 0.271 ± 0.010 c | 0.120 ± 0.008 c |
Vacuum oven drying | 0.397 ± 0.033 a | 0.829 ± 0.059 a | 1.091 ± 0.064 b | 1.391 ± 0.092 a | 0.586 ± 0.049 a | 0.442 ± 0.045 a | 0.393 ± 0.019 a | 0.322 ± 0.026 a | 0.319 ± 0.030 b | 0.201 ± 0.012 b |
Freeze drying | 0.355 ± 0.031 b | 0.742 ± 0.061 b | 1.204 ± 0.095 a | 1.281 ± 0.088 b | 0.513 ± 0.041 b | 0.441 ± 0.036 a | 0.327 ± 0.024 b | 0.214 ± 0.019 b | 0.348 ± 0.029 a | 0.228 ± 0.016 a |
Fresh | 0.211 ± 0.037 d | 0.517 ± 0.067 d | 0.72 ± 0.058 d | 0.527 ± 0.048 d | 0.257 ± 0.037 d | 0.211 ± 0.017 c | 0.167 ± 0.011 d | ND | 0.147 ± 0.011 d | ND |
Drying Methods and Positive Controls | DPPH (%) | FRAP (μM of Fe (II)/g) | IC50 (μg/mL) |
---|---|---|---|
Shade drying | 37.64 ± 2.44 e | 471.8 ± 18.27 e | 34.8 ± 1.27 b |
Vacuum oven drying | 52.9 ± 3.78 c | 566.5 ± 21.60 c | 27.2 ± 1.19 d |
Freeze drying | 48.3 ± 3.17 d | 527.1 ± 20.47 d | 29.1 ± 1.44 c |
Fresh | 22.5 ± 2.58 f | 348.8 ± 16.42 f | 42.5 ± 1.62 a |
Quercetin | 82.46 ± 4.29 a | 890.4 ± 24.16 a | 15.9 ± 1.07 f |
Gallic acid | 68.71 ± 4.11 b | 647.1 ± 22.18 b | 24.3 ± 1.19 e |
Phytochemicals | DPPH | FRAP |
---|---|---|
6-gingerol | 0.914 ** | 0.886 ** |
8-gingerol | 0.906 ** | 0.894 ** |
6-shogaol | 0.921 ** | 0.942 ** |
8-shogaol | 0.813 ** | 0.944 ** |
Quercetin | 0.940 ** | 0.916 ** |
Rutin | 0.730 * | 0.815 ** |
Catechin | 0.872 ** | 0.783 * |
Epicatechin | 0.786 * | 0.772 * |
Kaempferol | 0.882 ** | 0.847 ** |
Gallic acid | 0.847 ** | 0.844 ** |
Tannic acid | 0.752 * | 0.811 ** |
Cinnamic acid | 0.829 ** | 0.766 * |
Ferulic acid | 0.820 ** | 0.759 * |
Syringic acid | 0.773 * | 0.741 * |
PPO activity | −0.911 ** | −0.884 ** |
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Ghasemzadeh, A.; Jaafar, H.Z.E.; Rahmat, A. Variation of the Phytochemical Constituents and Antioxidant Activities of Zingiber officinale var. rubrum Theilade Associated with Different Drying Methods and Polyphenol Oxidase Activity. Molecules 2016, 21, 780. https://doi.org/10.3390/molecules21060780
Ghasemzadeh A, Jaafar HZE, Rahmat A. Variation of the Phytochemical Constituents and Antioxidant Activities of Zingiber officinale var. rubrum Theilade Associated with Different Drying Methods and Polyphenol Oxidase Activity. Molecules. 2016; 21(6):780. https://doi.org/10.3390/molecules21060780
Chicago/Turabian StyleGhasemzadeh, Ali, Hawa Z. E. Jaafar, and Asmah Rahmat. 2016. "Variation of the Phytochemical Constituents and Antioxidant Activities of Zingiber officinale var. rubrum Theilade Associated with Different Drying Methods and Polyphenol Oxidase Activity" Molecules 21, no. 6: 780. https://doi.org/10.3390/molecules21060780